At NE Killingsworth’s recently opened boîte, au naturel is the only way to go. Rising-star sommelier Dana Frank and co-owner Jane Smith built their dark, soigné restaurant as a stronghold of natural wine: vintages pressed and bottled from unadulterated, imperfect, organically grown grapes, Oregon to Bosnia, with a light, seafood-and vegetable-focused menu that plays nicely with the curated list. 2930 NE Killingsworth St, damerestaurant.com—BT

La Moule is Francophile chef Aaron Barnett’s (St. Jack) take on a classic mussels-and-fries bistro, with rotating bivalve bowls, long, salty fries, and the option to have it topped with shaved foie gras. Whoa. Wash it all down with a draft from the local and international Belgian-style beer list, or the serious craft cocktail menu. 2500 SE Clinton St, lamoulepdx.com —BT